Restaurant Tapenade at Discovery Primea introduced their new menu last April 2, 2018. Their new menu is filled with dishes inspired by bold flavors of the Mediterranean. This was my first time to try Tapenade so I headed for their signature Salad Room (P780), with a wide range of salads and appetizers. Many diners choose to avail of the salad room and order extra ala carte dishes to share, a perfectly good plan.
Angry Mussels with Chorizo and Toast (P390). Braised Chilean mussels in a sweet and savory chorizo and tomato broth. The house made grilled ciabatta serves as a bed for the mussels which means they have sopped all the drippings.
Cebu Bay Scallops Al Ajillo (P390). Local scallops pan roasted with brown butter, oil, parsley and lots of garlic. Raise your hand for more bread.
Moroccan Gambas (P490). Crisp plump shrimps cooked with cherry tomatoes, cilantro and a blend of spices. This is less oily than the Spanish ones, while the tomatoes add a light sweetness to complement the aromatic and flavorful spices.
Tortilla Menorquina (P290). Egg, potatoes and sobrasada (sausage) make up this classic tortilla. All things I love baked in one cazuela.
Seared Lamb Riblets Alla Piastra (P490). You’ll want to bust out your hands to fully enjoy these well seasoned, little bones of deliciousness. Don’t forget to polish off the Sicilian pumpkin on the side.
Mushroom, Ham and Eggs (P340). Mushrooms cooked in a garlic and vinegar with proscuitto ham then topped with quail eggs and finished off with truffle oil.
Restaurant Tapenade does excellent pizzas in interesting flavors. We tried the Davao Goat Cheese (P580) which was topped with double smoked bacon, caramelized leeks and a carpet of Davao goat cheese. The Fennel and Sardines (P420) is another interesting variant with Spanish sardines, capers, olives and shaved fennel to finish.
Spaghetti con Sarde (P460). Sicilian style sardines with cherry tomatoes and Davao goat ricotta tossed in spaghetti.
Risotto al Nero (P480). Risotto cooked in squid ink topped with roasted calamari. I’m not usually a fan of squid ink dishes but this one I loved after the first bite. Perfectly cooked risotto with a strong squid ink flavor with tender pieces of calamari.
Seafood Paella (P790/ good for 2). Mussels, shrimps, clams, squid and mahi mahi fillets on top of this tomato less paella.
Porcini Rib Eye (P3800). A perfectly cooked, tender and seared rib eye served with a generous amount of arugula and balsamic vinegar then topped with shavings of parmigiano-reggiano.
Baby Back Ribs Diavola (P790). Baby back ribs cooked with sweet and spicy Calabrian glaze and served with grilled corn and side salad.
For dessert I tried the Mascarpone Custard Pie (P290). A creamy pie topped with caramelized oranges and served with a scoop of vanilla ice cream on the side.